Christmas Leftover Recipes

Christmas is a time of excess and of we are always inundated with leftovers. Don’t let these go to waste, we like to reinvent them into something over the next couple of days. How about making a delicious and healthy Boxing Day breakfast for the family. It is very easy, vegetarian and uses up the leftovers of your Christmas roast dinner. Our programmes can all be tailored to be meat free, check out our delicious sample menu on our vegetarian programme.

 

Breakfast: Bubble and Squeak with Poached Eggs

Serves: 4

Preparation Time: 15 minutes

Cooking Time: 25 minutes

Wheat free, Gluten free, Dairy free, Vegetarian

 

Ingredients:

300g whole baby potatoes or leftover cooked roast potatoes

300g seasonal vegetables, such as leeks, curly kale, cabbage, carrots, broccoli, peas, Brussel sprouts, prepared and finely chopped. Or leftover cooked vegetables from your Christmas dinner

2 tsp snipped chives

2 tsp finely chopped sage

3 spring onions, trimmed and finely sliced

Freshly ground black pepper

2 tsp groundnut oil

4 free eggs, at room temperature

 

Method:

Cook the potatoes in a pan of boiling water for 12-15 minutes until tender. Meanwhile, steam the vegetables in a steamer over the pan of potatoes for 7-10 minutes. Drain the potatoes and leave to cool. When the potatoes are cool enough to handle, roughly chop or smash. Alternatively, simply smash the leftover potatoes and chop the vegetables.

Stir the cooked potatoes and vegetables together, along with the chives, sage and spring onions. Season with salt and pepper.

Heat the groundnut oil in a large non-stick frying pan. Add the bubble and squeak mixture and press onto the base of the pan. Cook over a medium heat for 4-5 minutes. Flip it over (it doesn’t matter if it breaks, as it doesn’t have to be in one piece) and cook for a further 4-5 minutes until golden, bubbling and squeaking.

When the bubble and squeak is nearly cooked, poach the eggs. Bring a pan of water to a rolling boil, then reduce the heat so it is just simmering. Crack the eggs gently into the pan (or crack into cups first). Simmer gently for 3 minutes until the white is cooked and the yolk is beginning to set, but still runny. Remove with a slotted spoon and drain on kitchen paper.

To serve:

Spoon the bubble and squeak into the centre of 4 warmed serving plates and lay the poached eggs over the top. Grind over a little black pepper to taste.

This recipe comes from Jennifer’s book The Diet of Food Lovers. The Orion Publishing Group, ©Weidenfeld & Nicolson.

 

There is always leftover turkey after Christmas day, after all we need something to put in our sandwiches. How about using some of the turkey up by making a heart-warming soup or a health boosting bone broth. Perfect to come home to after a long wintery walk.

 

Curried Parsnip and Coconut Soup

Serves: 2 (double accordingly)

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Wheat free, Gluten free, Dairy free, Vegetarian

 

Ingredients:

2 tsp groundnut oil

1 tsp cumin seeds

1 tsp caraway seeds

300g parsnips, peeled and cut into small dice or leftover from your Christmas roast

1 small onion, finely chopped

1 celery stalk, finely chopped

2cm piece fresh ginger, peeled and finely chopped

½ tsp red chilli flakes

½ tsp turmeric

½ tsp garam masala

2 tbsp water

500ml chicken stock

100ml half-fat coconut milk

1 bay leaf

½ tsp finely chopped fresh thyme

50g raw cashew nuts

1 tsp finely chopped fresh coriander

Freshly ground black pepper

200g leftover turkey meat, shredded

 

Method:

Heat the oil in a medium non-stick pan and lightly fry the seeds until they start to pop.

Add the raw parsnip (if using), onion, celery, ginger, chilli flakes, turmeric, garam masala and water. Place the lid on and cook until the onion and celery are soft – about 5 minutes – stirring it every so often to make sure that it doesn’t stick.

Add the stock, coconut milk, bay leaf, thyme and cooked parsnips if using them leftover. Cover and bring to the boil. Reduce the heat and remove the lid and leave to simmer until all the vegetables are cooked through – about 5 minutes.

Stir in the cashew nuts and blend the soup until smooth but using a hand held blender or transferring to a food processor. At this point you can add some leftover turkey and gently warm.

Ladle into warmed soup bowls and garnish with coriander and freshly ground black pepper.

 

This recipe is from Jennifer’s book ‘The Balanced Diet’. The Orion Publishing Group, ©Weidenfeld & Nicolson.

 

What better time to make a batch of bone broth than by using up the bones from your Christmas turkey. Bone broth is great to boost immunity, fight inflammation, strengthen bones and teeth, improves hydration (perfect post Xmas) and encourages healthy skin and shiny hair. Try making a batch on Boxing Day to last you over the holiday season.

 

Turkey Bone Broth

Preparation Time: 10 minutes

Cooking Time: 10 hours

 

Method:

1 turkey carcass from a roasted bird

2 gloves of garlic, smashed

Water to cover

 

Method:

Place the bones, onion, garlic, parsley, lemon peel, bay leaves in a large sauce pan. Pour over enough cold water to cover. Bring to the boil, skim, then reduce the heat and simmer gently for up to 8 hours, skimming as necessary.

Strain the broth through a fine sieve and serve immediately or store in the fridge for up to 1 week or the freezer for up to 6 months. Can be drank on its own used when asked for stock in recipes.

This recipe is from Jennifer’s book ‘The Balanced Diet’. The Orion Publishing Group, ©Weidenfeld & Nicolson.